Pumpkin Thai Curry with Prawn 2

Pumpkin and Prawn Thai Curry

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This pumpkin and prawn Thai curry is the perfect antidote to a cold autumn evening. I first made this recipe last year after Halloween, when we had some extra pumpkin to use up. I’ve been making it off and on all year and now that pumpkin season is back, I thought I’d share it here.

Pumpkin Thai Curry with Prawn

A great recipe to make if you have some leftover rice or other grain to pair it with, but also works well on it’s own as a sweet and sour, spicy soup. The dish will come together quickly if you have all your ingredients chopped and ready to go ahead of time, rather than prepping as you go.

If you don’t eat seafood, you could easily substitute cubed tofu for the prawns (you’ll have to increase the cooking time a bit – just to ensure the tofu soaks up all the good curry flavour). I’ve also made this recipe many times with butternut squash instead of pumpkin.

Looking for more easy fall or winter weeknight dinners? Try my Spicy Miso Soup or Carrot, Ginger and Cardamom Soup. For something more authentically Thai, try a recipe from Thai Food Master or Joy’s Thai Food.

Be sure to let me know if you try this pumpkin and prawn Thai curry by leaving a comment and rating below.

What’s your favourite way to use up leftover pumpkin this time of year?

Pumpkin and Prawn Thai Curry

This warming one-pot Thai curry is perfect for a quick weeknight dinner on a cold evening. You can easily substitute butternut squash for the pumpkin.
PREP TIME10 mins
COOK TIME20 mins
COURSE: Main Course
KEYWORD: easy dinner, quick dinner, seafood
YIELD: 4 large servings


  • 1 tablespoon vegetable oil, avocado or canola
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 1 tablespoon red Thai curry paste
  • 1 small Thai chili, optional, de-seeded and minced
  • 2 cups cubed pumpkin
  • 1 can (400mL) coconut milk
  • 1 cup vegetable stock
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon palm or brown sugar
  • 1 package (340g) large prawns (31-40 count) , peeled, deveined, and tails removed
  • 3 tablespoons chopped cilantro, for garnish (optional)
  • lime wedges, for garnish (optional)


  • Heat oil over medium-high heat in a large saucepan. Add shallot, garlic, and ginger, and stir-fry until fragrant, about 1 minute.
  • Reduce heat to medium.  Add the red curry paste and stir to break up, about 1 minute.  Add pumpkin, and stir-fry another minute, mixing it well with the curry paste and aromatics.
  • Add coconut milk, stock, fish sauce, lime juice, pepper (if using) and sugar.  Bring to a gentle boil.  Reduce heat to medium low and simmer 10-15 minutes, until pumpkin is fork tender.
  • Add prawns and simmer until cooked through, about 3 minutes.
  • Serve with rice. Garnish with cilantro and lime wedges.


  • You can also use maple syrup in place of brown or palm sugar
  • Pumpkin can be substituted for butternut squash

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